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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter. Ingredients:
1-1/2 cups butter, softened |
1/2 cup fresh or frozen cranberries |
2 tablespoons confectioners' sugar |
1/2 teaspoon grated orange peel |
scones: |
2-1/2 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
2-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 cup cold butter |
1 cup chopped fresh or frozen cranberries |
3/4 cup buttermilk |
Directions:
1. In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour.
2. Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.
3. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.
4. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter. Yield: 16 scones.
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